Stone Fruit Yogurt Parfaits

Parfait, French for perfect, fits these cool no-cook layers of honey-vanilla Greek yogurt with ripe summer peaches and nectarines. Thin basil ribbons and crunchy granola keep every spoonful bright and shareable.

Serves 4 · 15 min prep

Estimate for one serving

• 360 cal
• 20g protein
• 48g carbs
• 11g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 3 cups plain Greek yogurt
• 2 medium ripe peaches
• 2 medium ripe nectarines
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1 cup granola
• 2 tablespoons fresh basil leaves
• 1 tablespoon fresh lemon juice
• 3 tablespoons toasted pumpkin seeds
• 1/8 teaspoon pinch of flaky salt

Instructions

1. 1In a bowl, stir the Greek yogurt with two tablespoons of the honey and the vanilla until smooth and lightly sweetened; taste and adjust if you prefer it sweeter.
2. 2Pit the peaches and nectarines, then slice them into thin wedges. Toss the fruit gently with the lemon juice and remaining honey so the slices glisten and stay bright.
3. 3Stack the basil leaves and cut them into very thin ribbons; fold half of the ribbons into the sweetened yogurt for a subtle herbal note.
4. 4Set out four clear glasses or small jars so the layers will show. Spoon a generous layer of the basil yogurt into the bottom of each glass.
5. 5Add a layer of the honeyed stone-fruit slices, then a sprinkle of granola for crunch.
6. 6Repeat with another spoonful of yogurt and more fruit, building two full layers and finishing with a final dollop of yogurt on top.
7. 7Scatter the remaining fruit slices, the rest of the granola, the toasted pumpkin seeds, and the leftover basil ribbons over the tops.
8. 8Finish each parfait with a tiny pinch of flaky salt to sharpen the sweetness, then serve immediately so the granola stays crisp, or chill up to 30 minutes if assembling slightly ahead for guests.